• prep: 15 min
• cook: 0 hr
• total: 15 min

servings:

You know that phrase, “a little goes a long way?” Well, that absolutely applies to this dish, which tastes rich and buttery but actually only includes 2 tablespoons of butter! The trick is waiting until the end to add the butter when it can enrich the orzo, which has already been flavored by cooking in broth, and the zucchini, which has a naturally buttery taste when sautéed. The shrimp, also added at the end, gets infused with all the flavors already in the pan, so the whole dish is redolent of garlic and butter and only needs a squeeze of lemon and sprinkle of fresh herbs for contrast. Garnishing with a bit of nutty Parmesan takes it all over the top.

• 1 tablespoon vegetable oil
• 1 large zucchini, cut in half lengthwise and into 1/4-inch slices (about 2 cups)
• 1/4 teaspoon salt
• 4 cloves garlic, finely chopped (about 4 teaspoons)
• 3/4 cup uncooked orzo pasta (about 5 oz)
• 1 1/2 cups Progresso™ reduced sodium chicken broth (from 32-oz carton)
• 1 lb uncooked large shrimp (21 to 30 ct), peeled, deveined, tail shells removed
• 2 tablespoons butter
• 1/4 cup grated Parmesan cheese
• 1 teaspoon fresh lemon juice
• 1 teaspoon fresh thyme leaves, chopped
• 1 tablespoon finely chopped parsley

Click Here For Step-By-Step Instructions